I saved the best for last! These cookies are definitely my favorite. The title pretty much says it all, but they are so rich, and have such a good coffee-y, chocolatey flavor that I’m kind of drooling just thinking about it. They are best when you use like 1/4 cup of dough for one cookie, but they’re pretty great as little baby cookies too. Don’t store these with any of your other cookies, or they’ll taste like coffee.
Espresso Chocolate Chip Cookies
3/4 pound (3 sticks) salted butter
1 cup sugar
1 cup light brown sugar
1 teaspoon vanilla
3 1/3 cups flour
1/2 cup finely ground roast espresso (we use decaf)
1 teaspoon baking soda
1/2 teaspoon sea salt
2 1/2 cups (1 16 oz bag) semi-sweet chocolate chips
Preheat oven to 350˚.
In a mixing bowl, cream together butter, sugar, and brown sugar until smooth and light. Add egg and vanilla, mixing until thoroughly incorporated. Add flour, ground espresso, baking soda and salt, and mix well. Fold in chocolate chips and mix until evenly distributed.
Scoop dough onto cookie sheets, bake for 12-15 minutes until edges of the cookie are firm.
This concludes the 7 Days of Christmas cookies. I hope you found a few new recipes to try out, and had a happy holiday season. I’m outta here – see you guys next year!